• 1 tbsp vegetable oil
• 1 brown onion, finely chopped
• 3 medium potatoes, peeled, cut into 3cm pieces
• 2 carrots, peeled, cut into 3cm pieces
• 4 garlic cloves, finely chopped
• 2 lemongrass stalks, bruised, pale part finely chopped
• 4 tbsp mild curry powder (hot if you like it more spicy)
• 250ml (1 cup) Massel Chicken Style Liquid Stock
• 400ml can coconut milk
• 300g chicken thighs diced into 3cm cubes or 6 chicken drumsticks
• 1.5 tbsp fish sauce, plus extra, to taste
• Fresh coriander leaves, to serve
• Steamed rice, to serve

Heat the oil in a large stockpot over medium-high heat.
Add the onion, garlic and lemongrass. Cook, stirring often, for 3-4 minutes until the onion has softened.
Add the curry powder and cook for 1 minute or until aromatic.
Stir in the chicken stock and coconut milk. Bring to a simmer.
Add the chicken, potato and carrot. Cover. Reduce heat to low. Gently simmer for 30 minutes or until the chicken is tender.
Uncover. Simmer for a further 5 minutes or until the sauce has thickened slightly.
Add the fish sauce. Stir to combine. Taste and season with extra fish sauce, if needed.
Sprinkle with coriander and serve with steamed rice.